Pastry Assistant

3 days ago

Rockville, Maryland, United States Fresh Baguette Full time
Join Our Team as a Pastry Assistant at Fresh Baguette

We are seeking a skilled and passionate Pastry Assistant to join our team at Fresh Baguette. As a Pastry Assistant, you will play a crucial role in creating high-quality French pastries for our customers.

About the Role

This is a fantastic opportunity to be part of our growing bakery and work with our experienced head pastry chef. You will receive comprehensive training to develop your skills and knowledge in handcrafting French pastries.

Responsibilities
  • Assist the head pastry chef in creating high-quality French pastries
  • Participate in the production of artisanal breads, pastries, and other baked goods
  • Work in a fast-paced environment with a focus on quality and customer satisfaction
  • Collaborate with the team to achieve production goals and maintain a clean and safe working environment
Requirements
  • Intermediate to Native/Bilingual proficiency in English
  • Reliable transportation to work
  • Must be able to lift 50 pounds
  • Must be able to stand for 8 hour shifts in a fast-paced environment
  • Must have kitchen experience in a hotel or restaurant for a minimum of 3 years
What We Offer
  • Competitive hourly rate of $19.00
  • Free lunch
  • 401(k) and 401(k) match
  • Employee discount
  • Health insurance
  • Paid Time Off
  • Paid training
  • Anniversary Gift Card
Working Environment

As a Pastry Assistant at Fresh Baguette, you will work in an industrial, food production and distribution bakery with high food safety and sanitation standards. You will be exposed to hot and cold temperatures, long periods of time standing, and loud noises in a shared floor space with other teams using specialty equipment.

We are passionate about quality and take great pride in everything we do. If you are a team player with a positive attitude, punctual, reliable, and excellent problem-solving skills, we encourage you to apply for this exciting opportunity.

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